Easy and Delicious Au Gratin Potatoes | Scalloped Potato Recipe
Au Gratin Potatoes - Easy Scalloped Potatoes
Ingredients!
4 russet potatoes
4 strips bacon
2 tbsp. unsalted butter
1 tbsp. all purpose flour
1/2 tbsp. minced garlic
1/3 cup diced onion
24 oz. heavy cream
1 tsp. creole seasoning
1/4 tsp nutmeg
1/2 tsp ground black pepper
8 oz. Colby jack cheese
8 oz. cheddar cheese
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How To Make Scalloped Potatoes - The Best Scalloped Potato Recipe #ScallopedPotatoes #Mrmakeithappen
What's not to love about Cheesy & Delicious Scalloped Potatoes? This side dish should definitely be in your rotation! Check it out and go #MakeItHappen
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4 Russet Potatoes
1 onion
3 tbs butter
3 tbs all purpose flour
2 cups milk
1 tbsp garlic
1-1/2 cups shredded cheddar cheese
1/2 cup shredded Colby jack cheese or Mozzarella
1 pinch of nutmeg
Salt, pepper, garlic to taste
dried thyme
Cajun Seasoning or All Purpose Seasoning
1 tbs butter (to grease the skillet)
Parsley
Directions:
Preheat oven to 400 degrees.
Butter your cast iron skillet or casserole dish with room temperature butter.
Using a mandolin (or slice thinly with a sharp knife) - slice your potatoes into about 1/4 inch thick slices. - Slice onions into thing rings.
In a saucepan, melt butter over medium heat. Mix in the flour and stir constantly with a whisk for one minute. Season with salt, pepper, garlic, and onion powder. (Season to taste. Make sure this cheese sauce has the flavor profile you’re looking for)
Stir in milk. Cook until mixture has thickened. Add in thyme and cheese and continue stirring until melted. (about 1 minute)
Ladle some of the cheese mixture into the skillet to coat the bottom. Next, add a layer of potatoes, followed by onions, and topped with cheese. Repeat this layering process until your skillet is mostly full. Top with a layer of cheese and bake for 1 hour or until potatoes are tender and cheese is browned. Garnish with chopped parsley.
Ree Drummond's Cheesy Au Gratin Potatoes | The Pioneer Woman | Food Network
The classic comforting cheesy side dish can (and should) be YOURS.
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Cheesy Au Gratin Potatoes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 25 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons softened salted butter
8 large russet potatoes, cleaned
3 cups heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated fontina cheese
6 ounces queso blanco, grated
1 1/2 cups grated white Cheddar
2 tablespoons sliced fresh chives
Directions
Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.
Dice the potatoes and place in the prepared baking dish.
Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.
Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.
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Ree Drummond's Cheesy Au Gratin Potatoes | The Pioneer Woman | Food Network
Au Gratin Potatoes - Easy Scalloped Potatoes
This Au Gratin Potatoes recipe is one of the most showstopping potato side dishes you can make. It’s absolutely holiday-worthy, but also simple to prepare.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
AU GRATIN INGREDIENTS:
►5 Tbsp unsalted butter, divided
►1/4 cup all-purpose flour
►2 1/2 cups milk (any kind)
►1/2 cup heavy whipping cream
►1 1/4 tsp fine sea salt, or to taste
►1/4 tsp freshly ground black pepper
►1 tsp onion powder
►1/2 tsp garlic powder
►2 cups grated gruyere cheese
►3 lbs Yukon gold potatoes
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⏱️TIMESTAMPS⏱️
0:00 Intro
1:04 Quick prep
1:35 Au Gratin sauce
2:35 How to slice potatoes
4:27 Combining cream and potatoes
5:18 How to bake scalloped potatoes
6:01 Taste test
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Cheesy Scalloped Potatoes
Get the full recipe here:
Cast Iron Skillet Scalloped Potatoes (Au Gratin) Recipe - Crispy Tender Potatoes - EatSimpleFood.com
Recipe: eatsimplefood.com/scalloped-potatoes/
This beautiful and delicious scratch made cast iron skillet potato (au gratin) recipe is all about heavy whipping cream, Parmesan cheese, and a crispy top. Don't have a cast iron skillet? Cool - make it in a dutch oven or a baking pan.
Scratch made scalloped potatoes are a perfect item to crisp up perfectly in a cast iron skillet and look rustic & beautiful and taste amazing.
The difference between au gratin potatoes, scalloped potatoes, and Gratin Dauphinois:
What's the difference between a scalloped potatoes and potato au gratin recipe? Not much - traditionally scalloped potato recipes are made with cream or milk and flour where gratin's are topped with cheese or bread.
These days we use both cheese and milk or cream, so we can call it what we want - it's all comfort food in the end.
Gratin Dauphinois is traditionally made with thinly sliced potatoes that have not been pre-cooked and are cooked at a lower temperature for longer in cream with no cheese.
What kind of potato? What kind of cream or milk?
Use any potato for this scalloped potato recipe but russet is starchy and also absorbent which is good for the cream sauce, but yukon is also a great all purpose potato that will still get soft but retain a little more texture, which is what I prefer.
Heavy cream doesn't generally curdle when heated (especially at a lower heat) due to the high fat content. If you decide to use a lower fat dairy product you may see some curdling due to the lower fat and higher protein molecules binding together. Add a little cornstarch or flour to inhibit the proteins from binding and stop the curdling.
Quick Tips for Skillet Scalloped Potatoes
Buttering the casserole dish or cast iron pan helps to brown the edges and prevent the potatoes from sticking. If you are using a cast iron skillet for potatoes au gratin, give it a quick wipe down with a paper towel before buttering the edges and bottom. I'm using a 10 inch cast iron skillet for this au gratin recipe.
Do you love cheese? Knock it out! Add any cheese and/or more cheese to this recipe and the technique will still work. Love melty yellow cheddar cheese? Do it! Leave a comment below and tell me what you did. Cheesy scalloped potatoes are pretty difficult to mess up.
Like ham or bacon with your scalloped potatoes? Add cooked bacon or pancetta or grate or dice already cooked ham and cook it with the potatoes.
Cast Iron Skillet Scalloped Potatoes FAQS
Do you skin / peel the potatoes for scalloped potatoes?
I do. But you don't have to. It's a texture preference issue. I prefer scalloped potatoes to have a consistent tender texture so peel the potatoes. If you are in a hurry or wanted something more rustic then leave them unpeeled.
Why does the milk curdle in my skillet scalloped potatoes?
Milk curdles when heated. The lower the fat in milk, the more it curdles. Starting with a high fat cream like heavy whipping cream helps a lot. Using russet potatoes also helps because they are high in starch and help naturally thicken the sauce without the addition of flour or cornstarch.
Serves 6
Ingredients
• 2 tsp unsalted butter
• 2 lb yukon gold or russet potatoes, peeled & sliced thin
• 2 cups heavy whipping cream
• 12 sprigs thyme, divided
2 bay leaves
• ½ tsp salt
• pinch black pepper
• pinch ground nutmeg
• ½ cup Parmesan cheese, shredded
Instructions
• Preheat oven to 400F.
• Butter a baking dish (this helps to brown the edges and prevent sticking). If using a 10 inch cast iron skillet wait on this step until the heated cream comes out of the pan.
• Slice potatoes into ~ ⅛ rounds (use a mandoline or food processor if desired). Set potatoes aside in a large bowl.
• Bring a pan to medium high heat and add the cream, 6 sprigs or so of thyme, bay leaves, salt, pepper, and nutmeg. Gently bring to a simmer, stirring occasionally.
• Remove cream from heat, and discard bay leaves and thyme. Add cream to bowl of sliced potatoes and stir to coat (careful may be hot!).
• Add ~ ½ cup cream to the bottom of the baking dish or cast iron skillet and layer potatoes, spreading evenly. Add remaining cream to nearly cover the potatoes (you will probably have some cream left - just toss it if you do).
• Top with shredded parmesan and garnish with remaining thyme sprigs.
• Cover dish with aluminum foil lightly covered with oil - tenting so that the aluminum doesn't touch the cheese. Leave one corner open to let some steam escape, but not open enough to brown the cheese.
• Bake covered ~ 50 minutes or until potatoes are tender with a fork.
• Remove aluminum foil and bake / roast 10 minutes or until cheese starts to brown. If the cheese is being stubborn, turn the broiler on to low and broil 3-5 minutes or until cheese is brown.
Happy Eating!
Beckie